Dede Enterprises Inc.
542 Tranquille Rd Kamloops BC V2B 3H4 · Food Retailer - Food Store
6 inspections
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Chest freezer remains full of loose peppers. Operator reports this is on their list of corrections to be made. Corrective Action: Pack peppers into food grade bags or bins before placing in the freezer.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Improvement in clutter has been noted, however there remains boxes and recycling stacked throughout the back storage area which can be harborage for pests. • Rear door was open at the time of the inspection. This can allow for the entry of pests. Operator closed the door. Consider a tight fitting screen door if the door is opened for airflow (CDI).
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The walk in freezer is overfull with no room to clean, and in such a way that rotating stock would be very difficult. Corrective Action: Employ a strategy to ensure the freezer is accessible for cleaning and rotating stock. Consider additional freezer capacity, or reducing stock on hand to avoid overcrowding coolers and freezers.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not maintained. Corrective Action; Monitor and record temperature of all fridges and freezers at least once daily. Template provided
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs are not maintained. Corrective Action: Monitor and record concentration of sanitizing solutions at least once daily. Template provided.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Request primary operator to complete FoodSafe training. Resources provided.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Unable to assess due to several cooler/freezer units inaccessible with boxes and items stacked on top. Corrective Actions: Ensure all units are accessible for daily temperature monitoring. Tidy and rearrange the rear storage area so this is possible.
- F1.7 Are foods protected from contamination?
- Observation(s): Unable to assess due to several cooler/freezer units inaccessible with boxes and items stacked on top. This item was not corrected following the previous inspection and is still outstanding: Large chest cooler full of loose peppers. All foods must be protected from contamination. Corrective Action: Address the infraction from the previous inspection and ensure that all cooling units are accessible at all times.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Clutter, boxes of product, and recycling piled in the rear storage provide conditions for harborage of pests. Corrective Actions: Significant improvement needs to be made in organizing and tidiness of the rear storage area. Remove any unused equipment, stack products neatly on shelving a minimum of 6 inches off the floor, and remove all waste and recycling promptly to remove places that can harbor pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The rear storage area has become increasingly cluttered, and several of the freezers are not accessible for daily temperature monitoring., regular cleaning, and rotation of stock. Corrective Action: See F1.2 and F2.2 above. Significant improvement needs to be made in organizing and tidiness of the rear storage area. Ensure all cooler/freezer are accessible for monitoring, regular cleaning, and rotation of stock.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The walk in freezer is overfull with no room to clean, and in such a way that rotating stock would be very difficult. Corrective Action: Employ a strategy to ensure the freezer is accessible for cleaning and rotating stock. Consider additional freezer capacity, or reducing stock on hand to avoid overcrowding coolers and freezers.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink was obstructed with bottles of chemicals. Corrective Action: Remove the chemical bottles and ensure the hand sink is kept clear and accessible at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Large chest cooler full of loose peppers. All foods must be protected from contamination. Corrective Actions: Store all foods in food safe bins or bags so they can be easily removed for cleaning, and to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Unable to locate thermometers in some of the cooling units. Corrective Actions: Ensure all fridges and freezers are equipped with a thermometer for monitoring temperature
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Inside of the walk in freezer requires deep cleaning. There is a build of of dirt and debris, and the freezer is over filled with boxes stacked directly on the floor obstructing any regular sanitation activities. • Inside of two door cooler has a build up of dirt and debris and requires deep cleaning. Corrective Actions: • Deep clean and reorganize the walk in freezer. All boxes must be on shelving a minimum of 6 inches off the floor to facilitate cleaning. Increase frequency of regular sanitation • Empty and clean the inside of the two door cooler. Increase frequency of regular sanitation
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Frozen chicken stored unpackaged on top of unpackaged peppers in chest freezer. Chicken and peppers in contact were removed from the freezer. Raw meat products must not be stored unpackaged, or in contact with other foods.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All coolers and freezers must be equipped with a thermometer to monitor storage temperatures. These thermometers must be accessible so that they can be observed and recorded daily.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Meat cutting saw had a build up of food debris. The saw must not be used again until it has been disassembled, and fully cleaned and disinfected. Moving forward the saw must be disassembled, cleaned, and disinfected after each use. • Sink stoppers could not be located during the inspection. Find or acquire sink stoppers for the two compartment sink so that proper dishwashing procedures can be followed.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing sink was inaccessible due to boxes and garbage piled in front. Removed during inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • REPEAT INFRACTION: No chlorine sanitizer test strips were available on-site. Corrective Action: • Purchase chlorine sanitizer test strips to monitor the concentration of the sanitizer solution. Once again, several test strips were provided by the EHO at the time of inspection to be used until test strips have been purchased. You must purchase your own test strips. Information on local suppliers provided.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • REPEAT INFRACTION: Sink stoppers not available for the 2-compartment sink to allow for adequate washing and sanitizing of equipment. Corrective Actions: • Obtain sink stoppers for your 2-compartment sink. Follow the manual dishwashing procedures outlined on the handout provided at the time of inspection. **The observed carts for the transfer of processed meat is not food grade. Please use food safe containers that can also be cleaned/sanitized.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Maintenance work on the flooring must be expedited as you are processing raw meat. There is risk of meat (containing disease causing organisms) getting stuck in the floor cracks and cross contaminating. Mopping of the floors cannot be conducted in this manner. Corrected: Sufficient lighting provided in the back.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation log must be maintained. The chlorine sanitizer solution must be monitored and recorded daily on the provided template.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Raw meat was stored in a manner that may have contaminated produce (i.e., red peppers). Although both products were inside plastic bags, there is risk of cross contamination. CORRECTED DURING INSPECTION: • The peppers were removed. All other coolers/freezers had raw meat/chicken stored separate from ready-to-eat foods such as vegetables.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No chlorine sanitizer test strips were available on-site. Corrective Action: • Purchase chlorine sanitizer test strips to monitor the concentration of the sanitizer. Several test strips were provided by the EHO at the time of inspection to be used until test strips have been purchased. Note: Several coolers were missing thermometers. Please ensure ALL coolers/freezers are equipped with accurate thermometers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Boxes and equipment stored directly on the floor throughout the premises. These conditions may allow the harbourage of pests and make the floors inaccessible for cleaning. Corrective Action: • Ensure everything is stored ≥6 inches above the floor. Consider adding additional shelving in the back storage area.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • (1) Sink stoppers not available for the 2-compartment sink to allow for adequate washing and sanitizing of equipment. • (2) Chlorine sanitizer bottle had a high concentration (above the test strip threshold- bleaching out test strip) Corrective Actions: • (1) Obtain sink stoppers for your 2-compartment sink. Follow the manual dishwashing procedures outlined on the handout provided at the time of inspection. • (2) CDI: The sanitizer spray bottle was prepared by the EHO at the time of inspection. 1.5 teaspoon of bleach for the entire bottle of water. Please ensures staff are trained on how to prepare the sanitizer solution.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Insufficient lighting in the back where food is handled. Corrective Action: • Replace the burnt light bulbs and ensure sufficient lighting to allow for sanitary operations.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.7 Are foods protected from contamination?